Thursday, November 19, 2015

Thanksgiving Recipe: Mustard Roasted Carrots

Looking for a Thanksgiving side? These Mustard Roasted Carrots will do the trick. This healthy dish is packed with flavor and pairs well with the local options selected below. Happy Thanksgiving!

Recipe:

Mustard Roasted Carrots / serves 3-4

1 bunch carrots, scrubbed and green tops chopped off

olive oil, about 1-2 tablespoons

2 tablespoons grainy mustard

salt to taste

handful of parsley, roughly chopped

Preheat oven to 425F.Combine the olive oil, mustard, and salt and toss with the carrots.
Spread the carrots out in a large baking pan and roast for 20-25
minutes, or until the ends just start getting crispy. Sprinkle with
parsley and serve warm.

The
earthy hop notes in this well-balanced pale ale compliment the mustard
glaze while the sweet malt picks up the delicate sweetness of these
roasted carrots.

Allagash Victor: This
beer comes as close as you can get to blurring the line between wine
and beer. There’s 100 pounds of a St Croix varietal added (from Maine!)
to the mash tun with the grainbill. They ferment it with a hearty wine
yeast then finish it off with our house yeast. It is aged in stainless
steel for 8 months. It has a subtle wine- like character from the grapes
and a nice copper color. It’s spicy and slightly tart. It should hold
up well to any heat from the mustard. Sometimes pairing beer and food
can be as simple as matching color. Lighter beers with lighter dishes
and darker beers with darker dishes. Recipe adapted from Growthingsgrow.com

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